Monday, September 24, 2018

Roasted butternut squash

Hello Friends!

Welcome to another week!  I hope you all had a lovely weekend.  Here in New England fall has definitely arrived.  There is a chill in the air that we have been waiting for!
Yay for sweater weather!
And the trees are just starting to turn color.  We have a little ways to go, but it’s starting to look very pretty!  Everyday the colors get more and more vibrant!
Unfortunately,  I spent the better part of Saturday switching cell phone providers and buying a new phone.  I think I was at the place for 2 hours and then spent the next 2+ hours at home trying to set up my phone.  The biggest mistake I made was not having passwords written down!  UGH! I will never make that mistake again. Buying a new car would have been an easier and less painful process!  John was with me the whole time and was an absolute trooper for sticking it out.  Of course he made out in deal because he got my old phone. I got a third line free in my new plan, so lucky him!
I’m happy to say that I’m finally up and running  AND I got to keep my same phone number so thank goodness for that!  #gratful
Anywoo….. after all that phone stress on Saturday I needed some TLC on Sunday. I stayed in bed for 2 hours and watched another Hallmark movie. I know, I’m totally obsessed! 
This was a fall inspired one, which was pretty much just like the Christmas ones I love, except it’s fall.  Yes, I loved it! It was called Campfire Kiss.  Try to find it on Demand if you are looking for a cozy fall movie!  After that I made a big dinner for us and on the side I served roasted butternut squash.  I posted this picture on Instagram yesterday and a few of you asked me how I do it, so I thought I would do a quick post on it. 
It’s really easy!  

Preheat oven to 350 degrees.

Line a baking sheet with foil. 
Cut squash in half lengthwise and scoop out the seeds.
Place them face up and drizzle with olive oil. I season mine with salt & pepper and a sprinkle of garlic powder.
Now flip them over and drizzle the skin with a little more olive oil.  This will help keep the skin tender so it’s easier to scoop out the squash later : )
With the squash still facing down, cover the baking sheet with foil (tent style)
Roast for 1 hour.
Scoop the squash out of the skins and into a bowl.  I add butter and cinnamon to taste.  Blend it all together with an electric mixer until smooth.  
The best part about roasting squash is it smells so good!  Also, it’s a great excuse to put the oven on when it’s a bit chilly.  Your kitchen will be warm and cozy and smell like a holiday.  
How can you go wrong?!

I hope you all are getting off to a great start this week. 
Happy Monday!  

PS - please remember to keep a record of your passwords....just saying. Don't say I didn't warn you! xo 

She's smiling because she never had to deal with cell phone issues....:) 


  1. I am also in the process of getting a new phone, and it is a major pain!
    Why do they make it so difficult?
    Your squash looks and sounds delicious.
    Madison makes something like that here. : )
    Happy Fall!!!

  2. YES thank you for sharing this recipe! Saving it for later. :) I hate going to the phone store - it is always so stressful! :(

    Madison | Breakfast at Madison’s